Vermicelli and Paprika Soup (Dweda Zaara) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From: Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum. Tunisia region. See my Hreesa/Harissa (Red Pepper Spice) for the hreesa. Ingredients:
1 -4 tablespoon olive oil (original has 4tbsp) |
1 large onion, finely chopped |
4 garlic cloves, crushed |
1 tablespoon paprika |
1 teaspoon hreesa mixed spice (see my hreesa/harissa (red pepper spice)) |
1/2 teaspoon turmeric |
4 bay leaves |
5 cups water |
4 tablespoons celery, finely chopped |
2 tablespoons tomato paste |
salt and pepper, to taste |
1 1/2 cups vermicelli, crushed |
2 tablespoons fresh cilantro, finely chopped |
Directions:
1. Heat oil in a saucepan and saute onion over medium heat for 10 minutes.
2. Add garlic, paprika, hreesa, turmeric, and bay leaves and saute a few minutes more.
3. Stir in remaining ingredients (except vermicelli and cilantro); bring to a boil.
4. Cook over medium heat for 5 minutes; then stir in vermicelli.
5. Cover and cook for another 15 minutes; then stir in cilantro and serve immediately.
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